Metabolic Engineering of Wine Strains of <i>Saccharomyces cerevisiae</i>

Modern industrial winemaking is based on the use of starter cultures of specialized wine strains of <em>Saccharomyces cerevisiae</em> yeast. Commercial wine strains have a number of advantages over natural isolates, and it is their use that guarantees the stability and reproducibility of...

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Autori principali: Mikhail A. Eldarov, Andrey V. Mardanov
Natura: Artigo
Lingua:Inglês
Pubblicazione: MDPI AG 2020-08-01
Serie:Genes
Soggetti:
winemaking
yeast
strains
alcohol fermentation
metabolic engineering
genomic editing
Accesso online:https://www.mdpi.com/2073-4425/11/9/964
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